these baked polenta fries make the perfect snack, side dish, or appetizer! they are completely vegan and gluten free. you are going to love them!
I absolutely love polenta. When I was younger we would go to a restaurant and they would serve crispy polenta, it was my favorite. There are so many ways to enjoy polenta and these baked polenta fries are so fun! Served with a garlicky vegan mayo dipping sauce they are so delicious.
What is Polenta?
Polenta is an Italian dish that is made of cornmeal. There are different kinds of polenta due to different sizes of the cornmeal so the smaller the grain the quicker it will cook. I have made quite a few polenta recipes already but I typically make it in a more creamy style. For the polenta fries you first prepare it like normal but then place in in a baking dish and let it solidify. Then you can bake it, air fry it, pan fry it, or deep fry! I like the polenta from Colavita.
Garlicky Mayo Dipping Sauce
There are a lot of things you can pair these polenta fries with: tomato sauce, vodka sauce, pesto – the options are endless. But I have to say this dipping sauce is delicious. It is only 3 ingredients and so easy to make. You will just need vegan mayo, minced garlic, and lemon! And as someone who isn’t a big fan of vegan mayo this is still delicious.
More Polenta Recipes
Curious to see what else polenta can do? Check out some of these recipes!
Baked Polenta Fries FAQ
- Can I make these in an air fryer? Definitely! Would come out great.
- Can I deep fry these? Yes, but if you do make sure to freeze them overnight.
- Can I skip the non-dairy milk? Sure, you can just 4 cups (960ml) water instead.
- Can I freeze these after cooking them? Yes, to heat up just place back in oven or pan.
- How could I prepare these ahead of time? You can prepare the polenta and place in a pan and leave it in the fridge overnight. Then cut and coat in cornstarch when ready to use.
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Baked Polenta Fries
Equipment
- 1 9 x 9 inch square baking pan
- 1 large baking sheet
Ingredients
Polenta Fries
- 1 cup (140g) quick cook polenta
- 2 cups (480ml) water
- 2 cups (480ml) nondairy milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons vegan parmesan
- 3 tablespoons (24g) cornstarch
- 1 tablespoon (15ml) olive oil
Dipping Sauce
- 3 ½ tablespoons (48g) vegan mayonnaise
- ½ lemon juiced (about 15ml)
- 2 garlic cloves minced
Toppings
- Chopped basil
- Coarse sea salt
- Lemon slices
Instructions
- In a medium saucepan add the water and non-dairy milk. Bring to a rolling simmer over medium heat. Once bubbling pour in salt, garlic powder, and vegan parmesan. Gradually, add the polenta in whisking continuously.
- Once the polenta starts to bubble remove from the heat and continue to whisk for 5 minutes.
- Taste polenta and add more seasonings if desired, be careful it will be hot.
- You can either spray or lightly oil a 9 x 9 inch baking dish. Then pour the polenta in and spread it evenly.
- Chill in the freezer for 1 to 2 hours or in the fridge overnight.
- Meanwhile, in a bowl combine the ingredients for the sauce. Mix together and then place in the fridge until ready to use.
- Once polenta is solidified, preheat oven to 425°F (218°C).
- Remove the polenta from the pan. Use a sharp knife to create thick polenta fries. Start by cutting the polenta in half crosswise. Then divide each half into 11 lengthwise cuts, resulting in 22 fries.
- Coat each piece of polenta in cornstarch and then place on a baking sheet. If necessary for your baking sheet line with parchment paper.
- Gently brush the top and sides of polenta fries with ½ tablespoon of olive oil, you will use the rest after you flip them.
- Place in the oven and bake for 15 minutes. Carefully, flip the polenta fries, brush remaining oil and then bake for another 15 minutes.
- Once done allow them to cool on pan for 5 minutes.
- Add to a plate with dipping sauce and garnish with basil, coarse sea salt, and a few pieces of lemon if desired.
Video
Notes
- Vegan mayo is from Follow Your Heart
- Vegan parmesan is Go Veggie
- Polenta is Colavita
- Will last in the fridge for up to 3 days or you can freeze them
- To warm up you can microwave, place in oven, air fryer, or in a pan.
- My lemon was pretty big so if yours is smaller your dressing may be thicker.
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
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